This no bake Biscoff cheesecake is super decadent! It has a Biscoff cookie crust, no bake cookie butter cheesecake, a layer of melted cookie butter and crumbled cookies in the middle. Topped with melted cookie butter and more crushed cookies.
Intro
For more cheesecake recipes, try Banana Pudding Cheesecake, Chocolate Peanut Butter Cheesecake, and Carrot Cake Cheesecake.
Jump to:
- Why This Lotus Biscoff Cheesecake Recipe Works
- Ingredient Notes for No Bake Biscoff Cheesecake
- Ingredient Substitutions
- Step By Step Instructions - Biscoff Cookie Crust
- Step By Step Instructions - Biscoff Cookie Butter Cheesecake
- Step By Step Instructions - Cookie Butter Topping
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Lotus Biscoff Cheesecake Recipe Works
- Biscoff cookie crust- Biscoff crust makes a perfect base for this cheesecake with that great cookie flavor.
- Delicious filling- The creamy Biscoff cheesecake filling with crushed Biscoff cookies inside makes a perfect center for this delicious dessert.
- Cookie butter topping- The melted Biscoff spread topping makes sure the cookie butter flavor is the true hero of this delicious treat.
- Easy dessert- This creamy cheesecake just needs to be whipped up, placed in a springform tin, and chilled. No baking required!
Ingredient Notes for No Bake Biscoff Cheesecake
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt the butter for the crust. It can be hot butter, that is fine.
- Cream cheese- Use full-fat cream cheese. Pull this out 2 hours before baking to get to room temperature.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking to get to room temperature.
- Heavy cream- Make sure this is cold! Heavy whipping cream needs to stay cold when whipping for best results.
- Powdered Sugar- Make sure to sift this first to avoid clumps.
- Cookie butter- I did not test alternative cookie butter brands. Be sure that the texture is similar to Biscoff and be aware the flavor may be different with a different brand.
Ingredient Substitutions
- Dairy free- I would not recommend this recipe for a dairy-free dessert.
- Gluten free- I haven't tested this gluten free. I haven't worked with gluten free Biscoff substitutes so I will not recommend them.
Step By Step Instructions - Biscoff Cookie Crust
Here is how to make and bake the cookie crust for this no bake Biscoff cheesecake.
STEP 1: Prep. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment paper circle and spray it again.
STEP 2: Blend cookies. Use a food processor to blend the Biscoff cookies until they are fine crumbs. Add the brown sugar and melted butter and mix them together until it is a wet sand texture.
STEP 3: Form crust. Pour the crumb mixture into the prepared pan and use your hands to press it halfway up the sides. Use the flat bottom of a measuring cup to compact the bottom of the crust.
STEP 4: Chill. Place the crust in the freezer to set while you make the cheesecake batter.
Step By Step Instructions - Biscoff Cookie Butter Cheesecake
Here is how to make the cheesecake batter for this no bake Biscoff cheesecake. This recipe requires an electric mixer. A stand mixer with whisk attachment is preferred, but a hand mixer should work.
STEP 1: Beat cream cheese and sugar. Beat the cream cheese and sugar on high speed for 2 minutes using a mixer and a large bowl.
STEP 2: Mix. Add the sour cream, cookie butter, and vanilla extract. Mix them in on medium speed until combined. Make sure you scrape the sides of the bowl to fully incorporate everything.
STEP 3: Whip cream. Use a metal bowl and whisk attachment with your mixer to beat the heavy cream and powdered sugar. Beat it on high speed until stiff peaks form.
STEP 4: Combine. Pour the whipped cream into the cheesecake batter. Gently fold them together with a rubber spatula. Be sure to be gentle to avoid knocking the air out of the whipped cream.
STEP 5: Pour cheesecake. Pour half of the cheesecake batter onto the crust. Drizzle melted cookie butter over the top of the batter. Top it with cookie crumbs. Then, top it with the rest of the cheesecake batter.
STEP 6: Chill. Cover the pan with aluminum foil and place it in the fridge overnight or at least 6 hours.
Step By Step Instructions - Cookie Butter Topping
Here is how to make the cookie butter topping and decorate the no bake Biscoff cheesecake.
STEP 1: Melt cookie butter. Put the cookie butter in a microwave-safe bowl and microwave it for 30 seconds. Stir it with a spoon.
STEP 2: Prep cheesecake. Take the cheesecake out of the fridge and out of the pan. Remove the parchment paper circle from the bottom.
STEP 3: Decorate cheesecake. Pour the melted cookie butter over the top of the cheesecake and spread it with an offset spatula. Decorate it with more Biscoff cookie crumbs.
Expert Baking Tips
- To easily remove the cheesecake from the pan, spray the pan with baking nonstick spray. Line the bottom of the pan with a 9-inch parchment paper circle and spray again. It should come right out of the pan!
- Be very careful when you fold in the whipped cream, it is the hardest part. If you are too rough, it will be like adding 1 ¼th cups of heavy cream to the batter. It will not set.
- This cheesecake needs a long chill time, for it to set. Make sure to be patient!
FAQ
You either overmixed the whipped cream into the cream cheese mixture. Or it did not have long enough time to chill in the fridge.
Yes you can! Divide the recipe into thirds to make 12 mini cheesecakes. Use a muffin pan.
You can make a much thicker cheesecake using a 8-inch spring form pan. You can also divide the recipe in half to use an 8X8-inch square pan to make cheesecake bars.
To get clean slices use a sharp knife and rinse it with hot water between slices. If it gets cold and cheesecake sticks to the side of the knife that causes messy cuts.
Recipe Variations
- Store bought crust- You can skip the crust section and use a store bought crust if you would like to.
- No filling- If you would like to save time or effort you can skip the filling. It adds a nice texture and extra bit of flavor, but is not necessary.
Special Tools
- Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
Storing and Freezing
Store the no bake Biscoff cheesecake in an airtight container like a cake carrier. Store up to 5 days in the fridge.
Freeze the cheesecake in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.
You can freeze the whole cheesecake before decorating. Chill the cheesecake overnight first in the fridge. Then, wrap in plastic wrap and freeze up to 30 days. Let thaw for 24 hours in the fridge before decorating.
Other No Bake Cheesecake Recipes To Try
Try these Biscoff recipes too!
- Biscoff Cupcakes
- Ultimate Biscoff Cheesecake
- Biscoff Butter Cookies
- Lotus Biscoff Cake
- Biscoff Brownies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
No Bake Biscoff Cheesecake
Ingredients
Biscoff Cookie Crust
- 3 cups Biscoff cookie crumbs
- 2 tablespoon Brown sugar packed light or dark
- 10 tablespoon Unsalted butter melted
Biscoff Cookie Butter Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- 1 cup Biscoff cookie butter
- 1 teaspoon Pure vanilla extract
- 1 ¼ cup Heavy cream
- ½ cup Powdered sugar
- ¼ cup Biscoff cookie butter melted for center
- 1 cup Biscoff cookie crumbs for center
Biscoff Cookie Butter Topping
- ¾ cup Biscoff cookie butter melted
- ½ cup Crushed biscoff cookies for decorating
Instructions
Biscoff Cookie Crust
- Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- Using a food processor, blend the cookies into crumb. Add in the brown sugar and melted butter and mix. It should be like wet sand.3 cups Biscoff cookie crumbs, 2 tablespoon Brown sugar, 10 tablespoon Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down.
- Place in the freezer to set while you make the cheesecake batter.
Biscoff Cookie Butter Cheesecake
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in the sour cream, cookie butter, and vanilla. Mix on medium speed until combined. Make sure to scrape the bowl.½ cup Sour cream, 1 cup Biscoff cookie butter, 1 teaspoon Pure vanilla extract
- Using a metal bowl with a whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.1 ¼ cup Heavy cream, ½ cup Powdered sugar
- Pour the whipped cream into the cheesecake batter. Use the rubber spatula to gently fold the whipped cream into the batter. Be gentle to not knock the air out of the whipped cream.
- Pour half of the cheesecake batter into the pan. Drizzle the melted cookie butter on top of the batter. Top with the cookie crumbs. Top with the rest of the cheesecake batter.¼ cup Biscoff cookie butter, 1 cup Biscoff cookie crumbs
- Cover with foil and place in the fridge for at least 6 hours or overnight.
Cookie Butter Topping
- Melt the cookie butter in a microwave safe bowl in the microwave for 30 seconds. Stir with a spoon.¾ cup Biscoff cookie butter
- Take the cheesecake out of the pan and remove the parchment paper circle. Pour the melted cookie batter on top of the cheesecake. Spread it with an offset spatula. Decorate with more Biscoff cookie crumbles.½ cup Crushed biscoff cookies
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